Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes

作者：Reina Raquel^*; Sanchez del Pulgar Jose; Lopez Buesa Pascual; Garcia Carmen

来源：Meat Science, 2014, 96(1): 230-236.

DOI：10.1016/j.meatsci.2013.07.006

• Amino acid
• Nucleotide
• Intramuscular fat
• Sensory traits
• Dry-cured products

The free amino add and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis during the ripening process and therefore the sensory characteristics. The lower intramuscular fat content in the AA ham batch had a positive effect on the free amino add content. However, similar flavor traits between ham batches were found, but the AG loin batch showed greater value. The enhancing effect of the IMP on the overall flavor intensity was limited by the amino acid and the IMF contents in dry-cured ham and loin, while in dry-cured shoulder, the IMP could be the reason for the significant differences in after taste and cured flavor scores.

• 出版日期2014-1